Friday, December 10, 2010

Dukkah Salmon Skewers

Found this salmon recipe at the "Dinner With Julie" blog...
She describes it as "like candy on a stick".

Dukkah Salmon Skewers

  • 1 1/2 lbs. salmon filet
  • 1/2 cup honey or maple syrup
  • 1/4 cup soy sauce
  • 2 Tbsp. lime or lemon juice
  • 1 Tbsp. finely grated ginger
  • Dukkah (We recommend Coconut Oregon Dukkah or Zesty Oregon Dukkah)


  • Cut salmon into big bite sized pieces.
  • Combine the honey, soy sauce and lime juice in a bowl or large zip-lock bag.
  • Add the salmon and stir or shake to coat well.
  • Cover (or seal) and refrigerate for 24 hours, (at least one hour)

When you’re ready to cook the salmon.

  • Thread each piece of salmon onto a bamboo skewer that has been soaked in water for at least 10 minutes.
  • Grill over high heat for a couple minutes per side until just cooked through (or broil for 3-4 minutes).
  • Don’t overcook them or the salmon will dry out.
  • Place the Dukkah mix in a shallow dish
  • Dip one side of each salmon skewer in the Dukkah to coat (or sprinkle over them).

Serve immediately!

Makes about 1 1/2 dozen salmon sticks.

Tuesday, December 7, 2010

NPR & Filberts (or Hazelnuts)

So an epiphany came when I ate my first raw, unadorned Oregon hazelnut. Suddenly, its earthy, sweet flesh made it a favorite nut...

Read the rest of the NPR article here...